White bean dip

PREPARATION  10 minutes

MAKES  3 cups

2 x 400 g (14 oz) cans lima or cannellini beans, drained and rinsed

125 ml (4 fl oz/½ cup) olive oil

80 ml (2 ½ fl oz/¹/₃ cup) lemon juice

3 garlic cloves, finely chopped

1 tablespoon finely chopped fresh rosemary

Place the beans in a food processor with the oil, lemon juice, garlic and rosemary and 1 teaspoon salt. Process until smooth, then season with cracked black pepper.

Note: This dip improves with age, so you can make it up to 2 days ahead of time.